Thursday, May 16, 2013 – 7:00 pm
$40 per person – Tax & Gratuity Not Included
If you have never been part of the “Third Thursdays in Vermilion”, then you do not know what you have been missing. Every “Third Thursday” from May thru September the Main street area of Vermilion is inundated with local musicians of all kinds. Folk singers to barber shop quartets to up and coming bands perform from 6:00 pm to sunset. We thought it might be fun to feature a cocktail party during the event.
Join us as we explore the land of Aperitifs and Digestives. Minnesota-based importer Eric Seed has been likened to “the Indiana Jones of lost spirits” for hunting down rare and obscure bottlings from around the world and introducing them to America, which in turn is spurring a revival of all-but-forgotten drinks. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite. A digestif is an alcoholic beverage served after a meal, in theory, to aid digestion.
Seed’s company Haus Alpenz credo is to preserve and enhance the appreciation of distinctive and authentic tastes. Seed is a spirits preservationist, saving from extinction many endangered tinctures. The Haus Portfoilio reads like a Who’s Who of cocktail curiosities.
We will taste eight aperitif and two digestifs from France and Italy as well a series of light appetizers to compliment these beverages. Featured Botanicals include; Cocchi Vermouth di Torino, Cocchi Americano, Bonal Gentiane-Quina, Cocchi Barolo Chinato, Cardamaro Vino Amaro, Rabarbaro Zucca Amaro, Velvet Falernum, Byrhh Grand Quinquina, Salers Gentiane Aperitif Liqueur.
First Course
Duo of Flat Bread Pizza, Seasonal Greens
Pesto & Roasted Red Tomatoes, Fresh Mozzarella
A thin crust brick oven pizza topped with pesto, roasted red tomatoes and
Mozzarella cheese, garnished with a mixed field green salad flavored with herb vinaigrette.
Seasonal Wild Mushrooms, Comté Cheese
A thin crust brick oven pizza topped with sautéed seasonal wild mushrooms,
Comté cheese, garnished with a mixed field green salad flavored with truffle vinaigrette.
Second Course
Provençal Spring Root Vegetable Soup with Pistou
White bean and fennel soup enriched with pesto and parmesan cheese.
Third Course
Braised Kobe Beef Short Rib, Roasted Celery Root Purée
Slowly roasted short rib simmered in Cabernet Sauvignon wine and Kobe beef jus, roasted celery root purée topped with Kobe beef jus reduction, topped with a radish curl.
Fourth Course
Spiced Almond Brittle, Madagascar French Vanilla Bean Ice Cream
A spicy almond brittle served with caramel sauce and French vanilla bean ice cream.
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